Chef JP’s Cherry Clafoutis
A clafoutis is nothing new or especially fancy, but boy is it wonderful. So, when it’s cherry season, you make clafoutis – that classic French dessert made with cherries topped with a custard-like topping.
I used Chef Jean-Pierre Brehier’s recipe, mostly because it gave me the excuse to watch the video of him making it on his YouTube channel. You can watch the video
here.
He just makes me laugh.
Chef JP refers to a clafoutis as a custard pie, which is a good description. It’s not a cake, so if you’ve never made traditional clafoutis, it’s worth doing so. It’s also super easy, otherwise I wouldn’t be making it!
Instead of a 9″ round glass or ceramic baking dish, I used an 8 x 8″ dish. I seriously couldn’t believe that I don’t own a 9″ round. I own just about every other size and shape! It never ends!
The recipe calls for sweet black cherries, which I don’t get where I live. But the regular cherries worked perfectly well, just make sure they’re ripe and good!
Chef Jean-Pierre’s Cherry Clafoutis
1 cup flour
1 ¼ cups sugar
1/8 teaspoon salt
5 eggs
1 cup ½ & ½
1 cup heavy cream
1 tablespoon pure vanilla extract
Non-stick baking spray
3 cups sweet black cherries, pitted
2 tablespoons confectioner’s sugar
Preheat oven to 275°.
In a blender, combine the flour, sugar, salt, eggs, milk, cream and vanilla. Blend thoroughly, but don’t overblend.
Generously spray the bottom of a 9-inch glass or ceramic baking dish with a non-stick spray. Spread the cherries evenly on the bottom of the baking dish. Pour the batter slowly over the berries.
Set the baking dish inside a large lasagna style pan, add hot water to ¾” from top rim, creating a hot water bath.
Bake for 1 ½ hours or until the tip of a small knife inserted in the center of the custard comes out clean. I lowered the temperature to 250 and cooked the clafoutis for 20 more minutes before my cake tester came out clean.
Take out of Bain Marie and let rest at room temperature for at least 2 hours and refrigerate at least 4 to 5 hours or better yet overnight.
Set the cold Clafoutis again in a baking dish or a large lasagna style pan, add hot water to ¾” from top rim creating another hot water bath. This will help releasing the custard and invert the pie on a cold plate. (I didn’t want to ruin the top of the clafoutis so I just sliced and served from the baking dish.)
Serve cold or at room temperature and sprinkle powdered sugar in the top. I sliced the clafoutis while chilled, and surprisingly really enjoyed it chilled!
To pit cherries, there’s a little gadget that also removes the pits from olives; it’s quite handy.
About the Author: Chef Mimi
I just can’t believe I’ve never made it, although I don’t do many desserts. It’s really good.
I’d buy a pitter, cause they work with olives as well and so I consider them quite handy. And they’re inexpensive. But I know you can do it with a chopstick – something I’ve seen online. Try googling! Sorry, wish i could help.
Mimi, I’ll check out that video later; I could use some laughs! Your square clafoutis is beautiful, and I congratulate you on not running out to buy another baking dish. I am over-equipped myself and am trying not to buy another thing. I make my cherry clafoutis in a 9.5-inch deep dish pie plate.
Oh Jean……. Just today, June 30th, I bought a 9” ceramic dish with straight sides. I’m so embarrassed 😬 I’m over equipped myself, except fora 9” dish. I can’t stop!!!!
I’ve still never tried eating or making a clafoutis and I’m not sure why because I know I would love it!
I know, me too! So worth making.
I’ve been wanting to try making a clafoutis–yours looks so pretty! It sounds like a nice, rich dessert!
It’s so good – I’d say it’s really not too rich or sweet, which is why I loved it!
Mimi what a fabulous recipe, can’t wait for our short cherry season so I can make this one. Perhaps I could cheat in the meantime and used bottled cherries. Thanks for sharing this one.
You know, I think that would work, if you drain them. Like Luxardo or Amarena. Probably not ones in an alcoholic syrup.
It looks absolutely perfect, Mimi! When I was taught to make Clafoutis in Provence, I was told that you had to use cherries WITH the pits. I can’t bring myself to do it… I knew someone would break a tooth at my table.
I know, I’ve read about that. I would be the one breaking a tooth for sure. I was worried I’d gotten all of mine out!
You are supposed to leave the pits in because pitted cherries may stain the custard. But I’m with you and prefer to pit them. You have to be very diligent though, because leaving one pit in is more risky for tooth breaking than leaving them all in.
That is so true!!!
This looks absolutely delicious!
It really was delicious!
It really is a fabulous dessert!
this is a stunner mimi. i have tried to make clafoutis a few times and it’s never been very tasty. don’t know what i’m doing wrong. i have a feeling that the recipe i use is a trick one! it was written by a cherry farmer who perhaps didn’t really want her recipe out there … :-) Must try again.
Oh goodness, that’s awful! I haven’t compared this one to others, except that some use unpitted cherries, but I hope you use this recipe if you try again It’s so good.
It’s an omen!
It is that good, isn’t it?!
There is more custard in this clafoutis than in other clafoutis I have seen, where the custard to cherry ratio is about 1:1.
I used a smaller dish.
Lovely! I would serve this cold. I love cold custard desserts but for some reason I cannot stomach hot custard desserts. I don’t know why this is. I think its the smell. Nevertheless this would be devoured! Hope you are having a good Independence Day break!
Very interesting! Well I prefer just about everything warm or at least at room temperature, but this was really delightful cold!
I love clafoutis! Especially with cherries 🍒 This looks mouthwatering 😋
There nothing quite like a traditional clafoutis, I discovered!
Adoro questo dolce, complimenti è molto invitante!!!
Gracias!
Oh it’s been years since I last made clafoutis! This is the reminder I needed, as we approach the height of cherry season.
Then, you’re welcome! Loved your post on animals and fireworks.
I like the idea of referring to a clafoutis as a custard pie – that’s pretty accurate! This looks like a fantastic summer dessert! We just made the move to Asheville, and now I need to check out the local farmer’s markets in the area.
Oh how fun! I bet the markets there are fabulous!!!
Looks like all of the good fruits are out now on your part of the world. Love this clafoutis, looks really delicious, made some before but the fruits I used were Cape Gooseberries and Strawberry, love the texture
Strawberries and raspberries both sound lovely. I’ve never seen a goose berry!
Eating clafoutis with cherry pits seems more like an adventure challenge on Amazing Race than pure enjoyment!
It was a perfect recipe!
Chef JP’s you tube video says 250 degrees and the recipe on his website says 350 degrees, both in a water bath. Help!
Oh no. Well I’d go with the higher temperature since you’ll be using a Bain Marie. I used the lower temperature, but had to keep it in the oven longer. That might have been a clue!